Put all the bread dough ingredients in a bread maker, and start the "bread dough course".
Add all the cookie dough ingredients to a bowl, and mix well.
When the cookie dough comes together, divide into 8 even pieces, and roll into balls. Cover with plastic wrap, and let them sit in the fridge.
When the 1st proofing is done, move the bread dough to a board dusted with flour (amount excluded from ingredient list). Divide into 8 portions. Cover with plastic wrap, and let them sit for 10 minutes.
Press the air out and reshape. Place the cookie dough between plastic wrap, roll out with a rolling pin. Make sure middle part is thicker and the edges are thinner.
Remove the top plastic wrap from the cookie dough. Place the bread dough on the cookie dough, and using the sheet of plastic wrap, shape into a ball but don't seal it up completely.
Lightly draw criss-cross lattice patterns on the cookie dough with a knife (to make it resemble the surface of a melon), and coat the surfaces with granulated sugar which was prepared on a plate. Repeat this 8 times.
Arrange on a baking sheet lined with parchment paper. Cover with plastic wrap and let them proof for the 2nd time. I put them in the oven for 20 minutes at 40℃ for this at home, but you can use your preferred method.
After the 2nd proofing, bake in the oven for 12 minutes at 180℃. I prefer leaving the color on the lighter side, but if you want the surfaces toasted golden-brown, bake them for 15 minutes...
...and you're done!
Story Behind this Recipe
These melon bread rolls, or "melonpan," are my family's absolute favourite. I make them for my son who loves melonpan.
To prevent the cookie dough from cracking when it's baked... When you are rolling out the cookie dough with a rolling pin, make sure the middle part is thick and the edges are thin. When you are wrapping the bread dough with the cookie dough, don't wrap it completely. When you are making patterns on the surfaces, don't cut completely through the layer of cookie dough.